3.7 56

Wild Mushroom Goulash

  • Active:
  • Total Time:
  • Servings: 6 to 8

This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungarians love its warm, heady flavor. For the best results, be sure to open a fresh container.

KEY: Fall, Stewing, Eastern European, Soups & Stews, Healthy, Make Ahead, Vegetarian, Dinner

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, coarsely chopped
  • 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
  • 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
  • 1 1/2 pounds cremini or white button mushrooms, quartered
  • Salt
  • Freshly ground pepper
  • 4 garlic cloves, smashed
  • 1 teaspoon caraway seeds
  • 1/4 cup sweet Hungarian paprika
  • 1 tablespoon hot Hungarian paprika
  • One 28-ounce can diced tomatoes
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 pound zucchini, cut into 1-inch pieces
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 tablespoons fresh bread crumbs
  • Sour cream and chopped parsley, for serving

How to make this recipe

  1. In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
  2. Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.
  3. Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Suggested Pairing

Earthy, red-berried Pinot Noir.

Contributed By Photo © Anders Schonnemann Published September 2013

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491692 recipes/wild-mushroom-goulash 2013-12-06 Sarah Copeland fall|stewing|eastern-european|soups-and-stews|6|8|healthy|make-ahead|vegetarian|weeknight-dinner september-2013 recipes,wild-mushroom-goulash 491692
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